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WELCOME TO OUR WEEKLY MENU!

You can pre-order items from this menu from Thursday, March 21 until Wednesday, March 27 AT 10AM.

Pick-up and delivery for these items runs from Wednesday, March 27 through Saturday, March 30.

Most of our housemade dishes are part of a rotating weekly menu, listed here, that changes through the seasons. We offer many other housemade items regularly each week, such as Bone Broths, Snacks, Cultured Foods and Beverages, along with products from other vendors, which can be found in the categories on the left.

 

MISSED THE ONLINE PRE-ORDERING WINDOW?

If you see the message "In store only at this time" next to product name it means online pre-ordering for the week has closed, but you can come shop at our Berkeley store Wednesday, March 27 thru Saturday, March 30 to find these products.

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Southern-Style Chicken Soup

1 quart jar

$16.00
$1.50 Glass Deposit

Pastured chicken is simmered with Hummingbird butternut squash and Riverdog Farm collards, along with celery and onions in a mineral-rich bone broth seasoned with tomato paste, garlic, and just a hint of spice.

Ingredients: pastured chicken* and bone broth,* butternut squash,* onions,* celery,* collard greens,* tomato paste,* garlic,* Celtic sea salt, apple cider vinegar,* paprika,* smoked paprika,* Allstar Organics Applewood Smoked Salt, black pepper,* bay leaves,* celery seed,* cayenne*  (* = organic)

Recipe is gluten-free, dairy-free and GAPS diet-friendly.

French Lentil Soup with Salted Pork and Greens

1 quart jar

$17.00
$1.50 Glass Deposit

For a taste of the French countryside (and the Bay Area countryside) we saute leeks with kale and mustard greens from Riverdog Farm and escarole from Road Twenty Farm, and braise them in our pork bone broth with French green lentils and brined pastured pork leg from Marin Sun Farms. A splash of dry white wine to finish, and you have a hearty bowl of soup that is great with a bit of saurkraut mixed in or a big dollop of our Piima or Yogurt Cream.

Ingredients: pastured pork, pork bone broth, French green lentils,* kale,* escarole,* leeks,* mustard greens,* white wine,* olive oil,* Celtic sea salt, garlic,* thyme,* apple cider vinegar,* rosemary,* bay leaves,* cloves*  (* = organic)

Recipe is gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly (contains heated olive oil).

 

Creamy Cauliflower Soup with Lemongrass and Ginger (Vegan)

22 ounces in a 24 oz jar

$12.00
$1.50 Glass Deposit

This lovely, dairy-free cauliflower puree is scented with ginger and lemongrass from Paul's Produce in Sonoma, then blended with coconut milk for a nourishing soup that is finished with cilantro and fresh-squeezed lemon and lime juice.

Ingredients: cauliflower,* Native Forest coconut milk (guar gum-free),* onions,* lemongrass,* coconut oil,* cilantro,* ginger,* lemon juice,* lime juice,* Celtic sea salt  (* = organic)

Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS and Paleo Diets-friendly. 

No-Mato Sauce

1 pint jar

$9.00
$1.50 Glass Deposit

Yes, it's no-mato season again! Fresh, local no-matoes are delicately braised... OK, for real, we developed a tomato-free option for pasta, pizza, lasagna or anything you'd want to make with tomato sauce but want to keep nightshade-free.

Fresh vegetables and herbs from local farms are slow-cooked and pureed with beef bone broth and kalamata olives. Add ground beef for a bolognese or have a nightshade-free Sunday spaghetti dinner.

Ingredients: beef bone broth,* onions,* carrots,* celery,* beets,* kalamata olives, lemon juice,* garlic,* beef fat,* basil,* Celtic sea salt, oregano,* marjoram,* bay leaves,* thyme*  (* = organic)

Recipe is gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.

Tex Mex Ground Beef

1 pint jar

$15.00
$1.50 Glass Deposit

Grassfed ground beef from Marin Sun Farms is sauteed and seasoned with onions, garlic, chipotle powder, tomato paste and a bit of beef liver and bone broth for a mild and meaty chili or filling for tacos.

Ingredients: grassfed ground beef,* onions,* tomato paste,* beef bone broth,* beef liver,* Celtic sea salt, garlic,* red wine vinegar,* aji chile paste (organic panca chile, water, citric acid),* oregano,* paprika,* black pepper,* cumin,* smoked paprika,* cinnamon,* chipotle powder,* bay leaves*  (* = organic)

Recipe is gluten-free, dairy-free, and GAPS Diet-friendly.

Gingered Greens with Coconut Milk & Butternut Squash

1 pint jar

$9.00
$1.50 Glass Deposit

Local winter squash season is winding down, so don't wait till next Fall! This beautiful dish showcases Hummingbird butternut squash and Riverdog Farm kale and chard. The greens are sauteed with onions, fresh ginger and spices, then mixed with roasted and pureed butternut squash and coconut milk for a delicious side dish.

Ingredients: butternut squash,* kale,* onions,* chard,* Native Forest coconut milk (guar gum-free),* coconut oil,* ginger,* ground coriander seeds,* lemon juice,* turmeric,* Celtic sea salt, black pepper  (* = organic)

Recipe is vegan, gluten-free, dairy-free, nightshade-free and GAPS/Paleo Diets-friendly.

 

Chicken Liver Pâté

1/2 pint jar

$12.00
$1.50 Glass Deposit

Pastured chicken livers are seared and puréed with onions, lots of Straus butter, sea salt, mustard, parsley, a few drops of brandy, black pepper and cloves for a rich and nourishing spread that is topped with a thin layer of butter to preserve freshness. One of our most popular dishes, it's perfect on Morell's rye bread or the irresitable Cult Crackers.

Ingredients: pastured chicken livers, Straus butter,* onions,* parsley,* chicken bone broth, Celtic sea salt, brandy,* Dijon mustard* (non-grain distilled vinegar, mustard seed, salt, clove), thyme,* black pepper,* mace,* cloves*  (* = organic)

Recipe is gluten-free and contains butter.

Rice-a-Cheesy with Greens (Vegetarian)

1 large tin (7.5 in X 5.5 in)

$20.00

We'll go head-to-head with any mac & cheese! Massa Organics brown rice is soaked in enzymatic water, steamed and then mixed with Straus butter and milk, along with pastured eggs from Coastal Hill Farm in Sonoma. We then add sauteed Riverdog Farm kale and Tomatero Farm leeks, baby spinach, plenty of Sierra Nevada Graziers grassfed cheddar, and our own Yogurt Cream. It's all baked until golden for a delicious, classic casserole that can be eaten for breakfast, lunch or dinner, and is a big hit with kids! 

Ingredients: Massa Organics brown rice,* cheddar cheese,* pastured eggs,* kale,* spinach,* leeks,* Straus milk,* Yogurt Cream,* butter,* Celtic sea salt, nutmeg*  (* = organic)

Recipe is vegetarian, gluten-free, black pepper-free and contains dairy.

Directions: Best eaten hot or warm. Reheat slices in a covered pan with a little milk or water, or place entire pie in a preheated 350° oven for 20-30 minutes or until warmed through.

Marinated Mushrooms Ajillo

1/2 pint jar

$8.00
$1.50 Glass Deposit

A great party treat, salad topping or an addition to a stir fry. Mushrooms from Monterey Mushrooms are seared and then marinated in Seka Hills olive oil with white wine, garlic, lemon juice, parsley, a pinch of spices and a dash of housemade sauerkraut brine for our probiotic version of this classic Spanish appetizer.

Ingredients: mushrooms,* olive oil,* sauerkraut brine (juice from green cabbage,* Celtic sea salt), white wine,* lemon juice,* garlic,* parsley,* Celtic sea salt, smoked paprika,* red chile pepper flakes,* black pepper*  (* = organic)

Recipe is vegan, gluten-free, dairy-free and GAPS Diet-friendly.

Spring Salad in a Jar with Pickled Shiitakes and Dandelion Vinaigrette

1 quart jar

$12.00
$1.50 Glass Deposit

This lovely and unexpected seasonal combination was crafted by our chefs. Shiitake mushrooms are pickled in coconut aminos, fresh ginger and raw Bernie's Best apple cider vinegar, and combined with baby greens, our own activated Crispy Walnuts and roasted slices of fresh young fennel. Shake the jar, and a nutritious dandelion vinaigrette brings this salad to life!

Ingredients: baby arugula,* baby spinach,* olive oil,* fennel bulbs,* Crispy Walnuts,* shiitake mushrooms,* coconut aminos,* apple cider vinegar,* lemon juice,* ginger,* dandelion greens,* Cultured Honey Mustard (yellow mustard seed,* onion powder,* sweet paprika,* turmeric,* apple cider vinegar,* white wine vinegar,* honey,* brine of Classic Kraut (green cabbage,* Celtic sea salt)), Celtic sea salt, black pepper*  (* = organic)

Recipe is vegetarian, gluten-free, dairy-free and GAPS/Paleo Diets-friendly.

Dandelion Vinaigrette

1/2 pint jar

$7.00
$1.50 Glass Deposit

A nutritious dandelion greens vinaigrette that brings any salad to life!

Ingredients: olive oil,* dandelion greens,* lemon juice,* Cultured Honey Mustard (yellow mustard seed,* onion powder,* sweet paprika,* turmeric,* apple cider vinegar,* white wine vinegar,* unfiltered honey, brine of Classic Kraut (green cabbage,* Celtic sea salt)), black pepper*  (* = organic)

Recipe is vegetarian, gluten-free, dairy-free and GAPS/Paleo Diets-friendly.

Green Olive Tapenade

4 oz jar

$6.00
$1.50 Glass Deposit

Our version of the classic olive tapenade. We use California grown green olives, salt-pack anchovies, fresh parsley, capers, lemon, garlic, and Seka Hills olive oil. Try it with Sierra Nevada chevre and Morell's bread.

Ingredients: green olives, olive oil,* lemon juice,* parsley,* capers, garlic,* anchovies, Celtic sea salt  (* = organic)

Recipe is gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.

TSH Mayonnaise

4 oz. jar

$4.00
$1.50 Glass Deposit

Finally--a store-bought mayonnaise as nourishing and delicious as homemade. No soybean oil! We mellow the flavor of Seka Hills olive oil with Straus yogurt cream, which also helps to preserve the fresh mayonnaise. Perfect on sandwiches, as a dip for asparagus or artichokes, or use it to make homemade egg salad, potato salad, chicken salad, or as a base for salad dressings. We've been especially enjoying it mixed into Vital Choice Albacore Tuna, Salmon, Mackerel or Sardines.

Ingredients: raw pastured egg yolks,* yogurt cream,* olive oil,* lemon juice, Dijon mustard* (non-grain distilled vinegar, mustard seed, salt, clove) Celtic sea salt, black pepper*  (* = organic)

Recipe is gluten-free and contains dairy.

Hot Pepper Jelly

4 ounce jar

$7.00
$1.50 Glass Deposit

Yet another generations-old recipe from our resident pickler Andy Renard's Louisiana family vault. This piquant blend of sweet and heat can be used as a meat condiment or a welcome addition to a cheese platter. Try it paired with Sierra Nevada Chevre!

Ingredients: aji lucento peppers, bell peppers,* raw honey, apple cider vinegar,* lemon juice,* Great Lakes grassfed beef gelatin  (* = organic)

Recipe is gluten-free, dairy-free, black pepper-free, GAPS Diet-friendly and not vegetarian.

Piimä Cream

1/2 pint jar

$7.00
$1.50 Glass Deposit

Piimä is a culture from Scandinavia that can be used to culture milk or cream into a delicious and probiotic dairy product. Culturing cream with piima culture produces a topping similar to crème fraîche or sour cream. According to Sally Fallon Morell, author of Nourishing Traditions, piimä was originally derived from the milk of cows that fed on the butterwort plant. Centuries ago, Scandinavian farmers discovered that milk clabbered better when their cows consumed this herb.

Piimä Cream is cultured at room temperature, and you can use a spoonful of our Piimä Cream to culture your own cream. Use about 2 tablespoons of Piimä Cream to one pint of cream and allow to culture for about 24 hours.

Ingredients: Straus cream,* piima culture* (* = organic)

Recipe is gluten-free and contains dairy.

Golden Blend (Vegan)-- Frozen

4 oz. jar

$5.00
$1.50 Glass Deposit

Product comes frozen. This concentrated paste combines the adaptogenic power of turmeric with a bit of black pepper, which is known to increase turmeric's potency many times over. Designed as a base for Golden Milk, a classic Ayurvedic healing drink, you can also add it to broth or rice, blend it onto curries or stir-fries, even add it to scrambled eggs!

Serving suggestion: to make Golden Milk, stir 1/2 teaspoon of Golden Blend into 1 cup of heated milk of your choosing. Note: If you are taking other dietary herbs or supplements, you may want to check with your practitioner to make sure this is compatible.

Ingredients: coconut oil,* turmeric,* black pepper,* filtered water  (* = organic)

Recipe is vegan, gluten-free, dairy-free, and GAPS/Paleo Diets-friendly.

Product note: We recommend using this product within 1 1/2 weeks, or frozen. Product can be divided into individual servings (1/2 teaspoon) wrapped in wax paper and frozen in an airtight container for ease of use. 

Blueberry Gelatina with Lemon Coconut Cream

1/2 pint jar

$6.00
$1.50 Glass Deposit

A layer of blueberry gelatina topped with a coconut cream-layer infused with lemon zest makes a refreshing and nourishing dessert.

Ingredients: blueberry juice,* Native Forest coconut milk (guar gum-free),* unfiltered honey, grassfed beef gelatin, lemon zest,* vanilla extract,* Celtic sea salt  (* = organic)

Recipe is gluten-free, dairy-free, GAPS/Paleo Diets-friendly and not vegetarian.

Chocolate Olive Oil Cake

1 small tin (5" x 4")

$13.00

Incredibly light with a slight crisp of a crust on top, this luscious gluten-free treat is not to be missed. It features a combination of flours — almond, coconut, rice and potato. We blend this with pastured eggs, local Seka Hills olive oil and lactose-free Green Valley sour cream from Redwood Hill Creamery. 

Ingredients: coconut flour,* rice flour,* potato flour,* sour cream,* pastured eggs,* sucanat,* almond flour,* olive oil,* cocoa powder,* Dandy Blend** (soluble extracts of roasted barley, rye, chicory root, dandelion root and beet root), arrowroot, vanilla extract, baking soda, baking powder, Celtic sea salt  (* = organic)

Recipe is vegetarian and gluten-free.

**Dandy Blend is made of the water-soluble extracts of five ingredients; three roots and two grains (barley and rye), not from the ingredients themselves. The ingredients are roasted, covered with hot water, and allowed to steep. The water, with the soluble portions of all the components, is separated from the grounds. The remaining fine brown powder left is what becomes Dandy Blend. All the gluten and other water-insoluble substances are left behind.